Preheat the oven to 165C/330F. Coat the dried cranberries with cornstarch in a small bowl. Set aside. Place the corn oil, sweetened condensed milk and sour cream in a mixing bowl. Whisk until the mixture fully blended and imulsified. Sift in the flour and baking powder, mixing roughly. Add in egg yolks and vanilla extract. Gently mix until combined.

Beat the egg whites with salt until fluffy, drizzling in the lemon juice, continue to beat until the soft peaks appear. Add in sugar in 3 additions, and beat until meringue gloosy and stiff. Gently fold 1/3 of the meringue into the yolk batter and then carefully fold in the remaining whites until well combined. Finally add in the dried cranberries.

Pour the cake batter into a 24 cm springform pan. Bake the cake in the lower rack of the hot oven for 65 minutes. Remove and invert it onto a wire rack. Allow it to cool to the room temperature.

Thank you, my friends! @Pei-Lin:I think the thickness of both yoghurt and sour cream are about the same. What type of yoghurt did you use for the cake? A plain yoghurt with 3.5% fat?@Anonymous: German #405 flour can be substituted with pastry flour or flour with 10% protein content.

Hey, Angie! Mine was fat-free. I tried to check the specificity of details from the packaging of the yogurt tub. The percentage of fat wasn't listed however. All I can say, for sure, is it was runnier than sour cream ... at least for the sour cream that I've come across in my life so far.

Due to our diet here, sour cream isn't something we keep in hand in the fridge. So, I reckon the yogurt sold in Europe & the U.S. is way creamier, thicker than what we can normally get here. I've heard from other blogger friend that the yogurt sold in Beijing even comes with straws for people to drink on!

As always, any thoughts, comments, and suggestions that you may have are welcome and greatly appreciated. Please remember to use the "Name/Url" when commenting rather than linking to your profile page for more exposure!